Ingredients: Page 122
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Snortable chocolate with energy drink stimulants targets health-conscious clubgoers
Legal Lean is bringing Coco Loko, a cacao-based snortable powder with a name that recalls the Four Loko craze, to U.S. store shelves.
By Caroline Macdonald • June 22, 2017 -
Cloudy with a chance of craft beer: Ballast Point brews with condensation
By using water extracted from humidity in the brewing process, the beverage maker is able to explore new flavors and experiment with a different mouthfeel.
By Sandy Skrovan • June 21, 2017 -
Explore the Trendlineâž”
Courtesy of Instacart
TrendlineTop 5 stories from Food Dive
The food and beverage industry is changing rapidly and the actions companies take this year are likely to play a major role in defining their future.
By Food Dive staff -
Study: Probiotic yogurt may boost immune health
Korean researchers found daily probiotic consumption boosted the activity of vital immune cells in subjects over the age of 60.
By Sandy Skrovan • June 20, 2017 -
Caulipower takes a bigger slice of the gluten-free pizza market
The alternative crust maker has added 1,000 retailers to its distribution network since its launch in February, including Albertsons, Wegmans and Safeway.
By Caroline Macdonald • June 20, 2017 -
Deep Dive
Recipe for food innovation success: Blending experts and technology
Digital prototypes, consumer feedback and trends focused on health and transparency are driving product development and improvement industrywide.
By Sandy Skrovan • June 19, 2017 -
Deep Dive
How companies find the best way to innovate: Reformulation or a new product launch?
Appealing to core consumers while also penetrating new markets is key to growth for companies that have lately found growth elusive.
By Jeff Wells • June 19, 2017 -
Kellogg invests in instant smoothie maker Bright Greens
The manufacturer produces frozen plant-based cubes that, when mixed with hot water, create blender-free treats.
By Caroline Macdonald • June 16, 2017 -
Sourdough rising with popularity of fermented foods
Fermentation and chemical processes are being pushed as ways to make baked products rise, but yeast is still the market leader.
By Caroline Macdonald • June 15, 2017 -
Deep Dive
Looking for the sweet spot: Finding the best natural sugar alternative
Substances ranging from honey to stevia to polyols are being widely used and experimented with, but there is nothing that can perfectly replicate sugar.
By Caroline Macdonald • June 15, 2017 -
New rice flours target demand for clean and simple ingredients
Ingredion has developed a range of ingredients that provide smooth, silky textures without modified starches.
By Caroline Macdonald • June 15, 2017 -
Study: Whole wheat bread may not always be better than white
Researchers found that individuals' gut bacteria determined how their bodies used the nutrients.
By Caroline Macdonald • June 15, 2017 -
Natural sweetener demand spurs revival of honey and malt extract
Both ingredients benefit from a natural health halo, but their distinctive flavors and structural instability could challenge bakers looking for sugar substitutes.
By Caroline Macdonald • June 15, 2017 -
Court ruling bars European plant-based products from using dairy names
Meanwhile, similar movements in the United States have been rejected or have little momentum.
By Caroline Macdonald • June 15, 2017 -
Organic Trade Association steps up the fight against fraud
After millions of pounds of imports were falsely labeled as pesticide-free, the trade group pledged to do more to defend consumers and the certification.
By Megan Poinski • June 15, 2017 -
Baby food delivery service Yumi scores $4.1M in funding
The Los Angeles-based company targets millennial parents with premium organic products for the smallest consumers.
By Emma Liem Beckett • June 14, 2017 -
PureCircle develops sweeter, more sugar-like stevia
The company says its new StarLeaf variety produces more than 20 times the sweet component of normal plants.
By Caroline Macdonald • June 13, 2017 -
Undeclared milk in bread crumbs leads to massive recall
Millions of pounds of food from Chef Boyardee, Libby's, Kidfresh and Tyson has been pulled from shelves because of a labeling error at an unnamed supplier.
By Megan Poinski • June 13, 2017 -
Deep Dive
Wake-up call: Can cereal makers revive a flagging category?
Consumers are abandoning the breakfast staple, but manufacturers say there are opportunities for growth — even if they don't involve a bowl and a spoon.
By Jeff Wells • June 9, 2017 -
Prebiotics show potential in white chocolate
Adding them along with antioxidants from goji berries alters the taste and texture of the candy without turning off consumers, researchers found.
By Caroline Macdonald • June 8, 2017 -
Sodium from packaged foods down 12% in 15 years
A JAMA study found that despite voluntary initiatives and company pledges, a more concerted effort is needed to reduce sodium intake in the United States.
By Caroline Macdonald • June 8, 2017 -
Do consumers care about the source of DHA in their organic milk?
Horizon's popular milk, which is high in omega-3 fatty acids, is enriched with non-organic algal oil.
By Caroline Macdonald • June 8, 2017 -
Study: Vitamin fortification can cause off flavors in dairy milk
Researchers from North Carolina State and Cornell University found consumers were able to detect taste differences in enriched drinks.
By Emma Liem Beckett • June 8, 2017 -
US and Mexico strike sugar deal, averting a potential trade war
American producers of the sweetener have refused to endorse the agreement between the North American trading partners, increasing the chance the pact could collapse.
By Christopher Doering • June 7, 2017 -
Study: Nearly 4% of Americans suffer from food allergies
Food manufacturers and grocers can help consumers by increasing their supply chain transparency and creating more labels to help shoppers avoid certain ingredients.
By Caroline Macdonald • June 5, 2017 -
Oreo sweetens innovation with limited-edition Jelly Donut variety
The new flavor, available exclusively at Walmart, is the latest example of Mondelez's efforts to engage loyal consumers and lure new ones to its cookie.
By Keith Loria • June 5, 2017
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